Teddy Picker

Business Summary:

Teddy Pickers is a restaurant in the main street of Werribee providing a wide variety of food and drink for the people of the Wyndham community or wider.

Name – Teddy Pickers

Location - 5/116 Watton St, Werribee VIC 3030

Area of service – Mainly to Wyndham community but could be the even wider community.

Number of staff :26

Website: https://www.teddypickerwerribee.com/

Phone: (03) 7064 5416

Hours: 

Tuesday

Closed

Wednesday

12–2:30 pm, 5–10:30 pm

Thursday

12–2:30 pm, 5–10:30 pm

Friday

12–11 pm

Saturday

12–11 pm

Sunday

12–9 pm

Monday

Closed

Job Opportunities

Store owner

Head chef

Cook

Receptionist

Cleaner

Owner

The store owner is genuinely overseeing the daily tasks and jobs the need to be done for that day. They organise the shifts and the supply and make sure that the restaurant can run smoothly. The owner should be a confident well spoken and organised person to be able to fill this roll

Pay rates - $1,268 weekly, Median hourly earnings are $33, this is lower than all jobs median ($41 per hour).

Job longevity – According to the labor market (ANZSCO ID 1411) this is the data for a café / restaurant owner or manager

·         EMPLOYED - 70,500

·         FUTURE GROWTH - 27.3%

·         FULL-TIME SHARE - 64%

·         FEMALE SHARE - 54%

·         AVERAGE AGE - 40

Duties

·         planning menus in consultation with Chefs

·         planning and organising special functions

·         arranging the purchasing and pricing of goods according to budget

·         maintaining records of stock levels and financial transactions

·         ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance

·         conferring with customers to assess their satisfaction with meals and service

·         selecting, training and supervising waiting and kitchen staff

·         may take reservations, greet guests, and assist in taking orders

Skills/Knowledge/Attributes

Skills

·         Critical thinking - Thinking about the pros and cons of different ways to solve a problem.

·         Coordination with others -Being adaptable and coordinating work with other people.

·         Management of personnel resources - Motivating, developing, and directing people as they work, and choosing the best people for the job.

·         Social perceptiveness - Understanding why people react the way they do.

·         Active learning - Being able to use what you have learnt to solve problems now and again in the future.

Knowledge

·         Education and training - Curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

·         Customer and personal service - Understanding customer needs, providing good quality service, and measuring customer satisfaction.

·         Administration and management - Business principles involved in strategic planning, leadership, and coordinating people and resources.

·         Personnel and human resources - Recruiting and training people, managing pay and other entitlements (like sick leave), and negotiating pay and conditions.

·         Sales and marketing - Showing, promoting, and selling including marketing strategy, product demonstration, sales techniques, and sales control systems.

Attributes

• Oral comprehension - Listen to and understand what people say.

·         Oral expression - Communicate by speaking.

·         Written expression - Write in a way that people can understand.

·         Problem spotting - Notice when something is wrong or is likely to go wrong, even if you can't solve the problem.

·         Written comprehension -Read and understand written information.

Entitlements

·         annual leave - Annual leave accumulates from the first day of employment, even if an employee is in a probation period. The leave accumulates gradually during the year and any unused annual leave will roll over from year to year.

·         sick leave - lets an employee take time off to help them deal with personal illness, caring responsibilities, and family emergencies.

·         long service leave - An employee gets long service leave after a long period of working for the same employer.

·         Superannuation - Under the superannuation guarantee, employers have to pay superannuation contributions of 10.5% of an employee's ordinary time.

•   Rest and meal breaks – A rest break allows an employee to rest for a short period of time during work hours. Rest breaks are also referred to as 'crib breaks', 'rest pauses' or 'tea breaks'. A meal break is a longer period of uninterrupted rest that allows the employee to eat a meal. You must work 4 hours for 10 minutes of rest payed and 30 minutes unpayed

Qualifications and schooling

You do not need any qualifications to be a business owner although it would help to have had some form of schooling on business

Chef

The chef oversees the kitchen they ensure that everyone is doing what they need to do in the kitchen so they can cook the meals and send them out efficiently

Pay rates: WEEKLY EARNINGS - $1,250

Median full-time earnings are $1,250 per week, this is much lower than all jobs median ($1,593):

• 3 in 4 workers earn more than $1,137

• 1 in 4 earn more than $1,442

Job longevity – According to the labor market (ANZSCO ID 3513) this is the data for a chef

·         EMPLOYED - 99,900

·         FUTURE GROWTH - 13.9%

·         FULL-TIME SHARE - 58%

·         FEMALE SHARE - 25%

·         AVERAGE AGE - 35

Duties

·         planning menus, estimating food and labor costs, and ordering food supplies

·         monitoring quality of dishes at all stages of preparation and presentation

·         discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff

·         demonstrating techniques and advising on cooking procedures

·         preparing and cooking food

·         explaining and enforcing hygiene regulations

·         may select and train staff

·         may freeze and preserve foods

Skills/Knowledge/Attributes

Skills

• Coordination with others - Being adaptable and coordinating work with other people.

·         Monitoring - Keeping track of how well work is progressing so you can make changes or improvements.

·         communicating - Talking to others.

·         Critical thinking - Thinking about the pros and cons of different ways to solve a problem.

·         personnel resource management - Motivating, developing, and directing people as they work, and choosing the best people for the job.

Knowledge

• Food production - Planting, growing, and harvesting food (both plant and animal), including storage and handling.

·         Production and processing - Raw materials, production processes, quality control, costs, and ways of making and distributing goods.

·         Education and training - Curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

·         Administration and management - Business principles involved in strategic planning, leadership, and coordinating people and resources.

·         Customer and personal service - Understanding customer needs, providing good quality service, and measuring customer satisfaction.

Attributes

• Oral comprehension - Listen to and understand what people say.

·         Oral expression - Communicate by speaking.

·         Deductive reasoning - Use general rules to find answers or solve problems logically.

·         Problem spotting - Notice when something is wrong or is likely to go wrong, even if you can't solve the problem.

·         Inductive reasoning - Use lots of detailed information to come up with answers or make general rules.

Entitlements

·         annual leave - Annual leave accumulates from the first day of employment, even if an employee is in a probation period. The leave accumulates gradually during the year and any unused annual leave will roll over from year to year.

·         sick leave - lets an employee take time off to help them deal with personal illness, caring responsibilities, and family emergencies.

·         long service leave - An employee gets long service leave after a long period of working for the same employer.

·         Superannuation - Under the superannuation guarantee, employers have to pay superannuation contributions of 10.5% of an employee's ordinary time.

·         Public holidays pay: Full-time and part-time employees who don't work on a public holiday are paid their minimum pay rate for the ordinary hours they would usually work on that day.

Qualifications and schooling

You do not need any qualifications, but some chefs have their Cert III in comercial cookery.

Cook

The cooks are the people who cook and prepare the food for the people to eat. They get the orders from the chef on what to cook and then prepare it.

Pay rates: WEEKLY EARNINGS - $1,188

Job longevity – according to the labor market (ANZSCO ID 3514) this is the data for cooks

·         EMPLOYED - 52,200

·         FUTURE GROWTH - 0.8%

·         FULL-TIME SHARE - 38%

·         FEMALE SHARE - 54%

·         AVERAGE AGE - 35

Duties

·         examining foodstuffs to ensure quality

·         regulating temperatures of ovens, grills, and other cooking equipment

·         preparing and cooking food

·         seasoning food during cooking

·         portioning food, placing it on plates, and adding gravies, sauces, and garnishes

·         storing food in temperature-controlled facilities

·         preparing food to meet special dietary requirements

·         may plan menus and estimate food requirements

·         may train other kitchen staff and apprentices

Skills/Knowledge/Attributes

Skills

• Coordination with others - Being adaptable and coordinating work with other people.

·         Monitoring - Keeping track of how well work is progressing so you can make changes or improvements.

·         Critical thinking - Thinking about the pros and cons of different ways to solve a problem.

·         Active learning - Being able to use what you have learnt to solve problems now and again in the future.

·         Time management - Managing your own and other peoples' time to get work done.

Knowledge

• Food production - Planting, growing, and harvesting food (both plant and animal), including storage and handling.

·         Production and processing - Raw materials, production processes, quality control, costs, and ways of making and distributing goods.

·         Public safety and security - Use of equipment, rules and ideas to protect people, data, property, and institutions.

·         Education and training - Curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

·         Mathematics - Arithmetic, algebra, geometry, calculus, or statistics.

Attributes

• Oral expression - Communicate by speaking.

·         Near vision - See details that are up-close (within a few feet).

·         Oral comprehension - Listen to and understand what people say.

·         Manual dexterity - Quickly move your hand to grasp, manipulate, or assemble objects.

Entitlements

·         annual leave - Annual leave accumulates from the first day of employment, even if an employee is in a probation period. The leave accumulates gradually during the year and any unused annual leave will roll over from year to year.

·         sick leave - lets an employee take time off to help them deal with personal illness, caring responsibilities, and family emergencies.

·         long service leave - An employee gets long service leave after a long period of working for the same employer.

·         Superannuation - Under the superannuation guarantee, employers have to pay superannuation contributions of 10.5% of an employee's ordinary time.

·         Public holidays pay: Full-time and part-time employees who don't work on a public holiday are paid their minimum pay rate for the ordinary hours they would usually work on that day.

Qualifications and schooling

You do not need any qualifications, but some cooks have their cert III in cookery.

·    

Receptionist

The receptionist is in charge of answering calls emails and messages in regard to any questions about the business or booking reservations for customers.

Pay rates: WEEKLY EARNINGS - $1,092

Job longevity – according to the labor market (ANZSCO ID 5421) this is the data for receptionist

·         EMPLOYED - 190,300

·         FUTURE GROWTH - 2.1%

·         FULL-TIME SHARE - 40%

·         FEMALE SHARE - 95%

·         AVERAGE AGE – 41

Duties

·         greeting and welcoming visitors, and directing them to the appropriate person

·         arranging and recording details of appointments

·         answering inquiries and providing information on the goods, services and activities of the organisation

·         answering, connecting and transferring telephone calls

·         receiving and resolving complaints from clients and the public

·         receiving and distributing correspondence, facsimile messages and deliveries

·         maintaining the reception area

·         advising on and arranging reservations and accommodation

·         may perform other clerical tasks such as word processing, data entry, filing, mail despatch and photocopying

Skills/Knowledge/Attributes

Skills

• Active listening - Listening to others, not interrupting, and asking good questions.

·         Reading comprehension - Reading work related information.

·         Critical thinking - Thinking about the pros and cons of different ways to solve a problem.

·         Serving others - Looking for ways to help people.

·         Writing - Writing things for co-workers or customers.

Knowledge

• Clerical - Word processing, managing files and records, stenography and transcription, designing forms, and other office work.

·         Customer and personal service - Understanding customer needs, providing good quality service, and measuring customer satisfaction.

·         English language - English language including the meaning and spelling of words, rules of composition, and grammar.

·         Computers and electronics - Circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.

·         Administration and management - Business principles involved in strategic planning, leadership, and coordinating people and resources.

Attributes

• Oral expression - Communicate by speaking.

·         Speech recognition - Identify and understand the speech of another person.

·         Oral comprehension - Listen to and understand what people say.

·         Near vision - See details that are up-close (within a few feet).

·         Written comprehension - Read and understand written information.

Entitlements

·         annual leave - Annual leave accumulates from the first day of employment, even if an employee is in a probation period. The leave accumulates gradually during the year and any unused annual leave will roll over from year to year.

·         sick leave - lets an employee take time off to help them deal with personal illness, caring responsibilities, and family emergencies.

·         long service leave - An employee gets long service leave after a long period of working for the same employer.

·         Superannuation - Under the superannuation guarantee, employers have to pay superannuation contributions of 10.5% of an employee's ordinary time.

·         Public holidays pay: Full-time and part-time employees who don't work on a public holiday are paid their minimum pay rate for the ordinary hours they would usually work on that day.

Qualifications and schooling

You do not need any training to become a Receptionist but some have a qualification such as the Certificate IV in Business

Cleaner

The cleaner oversees keeping the restaurant clean at the end of the day or shift. Keeping the business clean is good for the hygiene and cleanliness of the restaurant.

Pay rates: WEEKLY EARNINGS - $1,013

Job longevity – according to the labor market (ANZSCO ID 8112) this is the data for cleaners

EMPLOYED -163,100

FUTURE GROWTH - 7.3%

FULL-TIME SHARE - 32%

FEMALE SHARE - 57%

AVERAGE AGE47

Duties

·         vacuuming carpets, curtains, and upholstered furniture

·         cleaning, dusting and polishing furniture, fixtures, and fittings

·         removing rubbish and recyclable material, and emptying containers, bins, and trays

·         stripping wax from floors, re-waxing, and polishing floors

·         cleaning and disinfecting laundry and bathroom fixtures, replenishing supplies and reporting defective plumbing fixtures

·         operating industrial vacuum cleaners to clean floors, work areas and machines

·         removing dust and dirt from ceilings, walls, overhead pipes, and fixtures

·         applying acids and solvents to surfaces to remove stains and dirt

·         removing lint, dust, soot, oil, grease, sludge and other residues from machines, hulls and holds of ships, and interiors and exteriors of furnaces, boilers, and tanks

·         may clean exteriors of buildings by sandblasting and applying solvents

Skills/Knowledge/Attributes

Skills

• Serving others - Looking for ways to help people.

·         Active listening - Listening to others, not interrupting, and asking good questions.

·         Coordination with others - Being adaptable and coordinating work with other people.

·         Critical thinking - Thinking about the pros and cons of different ways to solve a problem.

·         Social perceptiveness - Understanding why people react the way they do.

Knowledge

• Public safety and security - Use of equipment, rules and ideas to protect people, data, property, and institutions.

·         Customer and personal service - Understanding customer needs, providing good quality service, and measuring customer satisfaction.

·         English language - English language including the meaning and spelling of words, rules of composition, and grammar.

·         Administration and management - Business principles involved in strategic planning, leadership, and coordinating people and resources.

·         Chemistry - Chemical composition, structure, and properties. How chemicals are made, used, mixed, and can change.

Attributes

• Extent flexibility - Bend, stretch, twist, or reach with your body, arms, and/or legs.

·         Near vision - See details that are up-close (within a few feet).

·         Static strength - Lift, push, pull, or carry things.

·         Trunk strength - Use your abdominal and lower back muscles a number of times without 'giving out' or fatiguing.

·         Far vision - See details that are far away.

Entitlements

·         annual leave - Annual leave accumulates from the first day of employment, even if an employee is in a probation period. The leave accumulates gradually during the year and any unused annual leave will roll over from year to year.

·         sick leave - lets an employee take time off to help them deal with personal illness, caring responsibilities, and family emergencies.

·         long service leave - An employee gets long service leave after a long period of working for the same employer.

·         Superannuation - Under the superannuation guarantee, employers have to pay superannuation contributions of 10.5% of an employee's ordinary time.

·         Public holidays pay: Full-time and part-time employees who don't work on a public holiday are paid their minimum pay rate for the ordinary hours they would usually work on that day.

Qualifications and schooling

Does not require schooling or qualifications

OHS

Teddy pickers follows The OHS Act of 2004. Everyone that works at the workplace and that comes into the workplace needs to follow the OHS Act of 2004 Regulation. The act is here to ensure that everyone in the workplace can be safe and healthy. 

Objectives

• secure the health, safety and welfare of employees and other people at work;

• protect the public from the health and safety risks of business activities;

• eliminate workplace risks at the source; and

• involve employers, employees and the organisations that represent them in the formulation and implementation of health, safety and welfare standards.

principles

• all people are given the highest level of health and safety protection that is reasonably practicable;

• those who manage or control activities that give rise, or may give rise, to risks to health or safety are responsible for eliminating or reducing health and safety risks, so far as is reasonably practicable;

• employers and self-employed people should be proactive and take reasonably practicable measures to ensure health and safety in their business activities;

• employers and employees should exchange information about risks to health or safety and measures that can be taken to eliminate or reduce those risks; and

• employees are entitled, and should be encouraged, to be represented on health and safety issues.

Communicating OHS Procedures

·         SDS –SDSs include helpful details about toxicity, flash point, spill and leak procedures, storage recommendations, and exposure control. These can be helpful has it would be very bad if the chemicals are to be fixed up into the food

·         Exit signs - A symbol or brief text indicating the position of the nearest emergency exit to be used in the event emergency. In an emergency these need to be easily visible to save life’s

·         Fire Extinguisher - Fire Extinguishers Signs indicating the location of one or more fire extinguishers are used to help locate them. If the fire extinguisher is accessible could help to prevent fires and save lives

·         Compulsory training – such as first aid or anaphylactic aid. Learning this can save lives

·        Staff induction on safety – get the staff aware with all the safety procedures this is so they can know what they are doing at all times

Reporting a hazard

• if a small incident occurs such as spilling water it can be simply dealt with using a caution sign and moping the mess

• If the incident is more serious such as machinery breaking it can be reported to the manager

• the manager will then take action or pass it on to the owner to prehaps be replaced

Procedures if incidents occur

These are the steps in which workers must do.

1)    If there is an incident at the restaurant and the situation is becoming dangerous or at a high risk, staff will call emergency services immediately on 000.

2)     the workers will fill out an incident form and file an incident report to WorkSafe, if only the incident is a reportable incident.

3)     Ensure the incident has not been disturbed with until a WorkSafe inspector arrives to the scene.

4)    Notify WorkSafe by Calling (13 23 60 ) staff will need to write the details of the incident and then email the caller a link to an online incident form.

5)    staff are then required to submit the online incident form within 48 hours, to receive a confirmation email with a copy of your records.

6)    If there is any trouble completing the online – than townland a copy of the incident notification form and then email the form to: info@worksafe.vic.gov.au.

7)    Save a copy of the incident form – You are required to keep any record of the incident form for at least five years.

Strengths:

·         This procedure involves contacting emergency services which can be very important when saving someone’s life

·         The procedure also involves contacting work safe to inform them of the incident.

Weakness:

·         Doesn’t provide information for smaller emergencies.

·         There are no steps provided for low risk emergencies or injuries

OHS Roles & Responsibilities

Employers

·         providing and maintaining safe space so that all equipment and kitchen tools are suitable for their purpose, guarded where necessary and maintained in a safe condition

·         arranging safe systems of work, for example, how work is organised, including work processes and safe operating procedures, work arrangements, the pace of work and procedures to prevent and manage fatigue and occupational stress

·         maintaining the workplace in a condition that is safe and without risks to health, including space, layout, security, and lighting

·         putting in place procedures for the safe use, handling and storage of food and or chemical products

·         providing adequate facilities for the welfare of employees, such as drinking water, toilets, eating areas and first aid

·         providing employees with the information, instruction, training and supervision necessary for them to do their jobs safely and without risks to health

·         Following the OHS Act of 2004

Employees

·         safely using resources and equipment to complete task while everyone isn’t in danger and healthy.

·         Following system put in place to keep everyone working safe

·         Keeping kitchen tools and equipment clean so that they can be used safely and efficiently

·         Using PPE when required to do so

·         Understanding first aid training and asking for supervision when needed

·         Following the OHS Act of 2004

Customers

·         Staying out of employee restricted areas

·         Following rules and regulations

·         Following employee instructions in the case of an emergency

·         To respect staff and employees